Chicken Parmagiana

Chicken Parmagiana by Angie Campbell

4 boneless chicken breasts
3/4 C seasoned breadcrumbs
1/2 tsp salt
1/2 tsp pepper
1 egg, beaten
1/4 C oil
14 oz spaghetti sauce
2 tbsp parmesan cheese
1 C mozzarella cheese
1/4 C parsley (dried is OK)
8 oz pasta

Flatten chicken between 2 pieces of plastic wrap with rolling pin. Combine breadcrumbs, salt & pepper. Dip chicken in egg, then coat with breadcrumbs. Cover & chill for 10 min. Brown both sides of chicken in skillet. Place in 9 x 13 pan. Spoon a little sauce on chicken & top with parmesan cheese. Bake at 375 for 15 min. Cook pasta, drain & add remaining sauce. Top chicken with mozzarella & bake 5 more min.